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Meethi Sewai
1pint heavy cream mixed with 1 cup water and 2 eggs in a blender
3 cups cooked spaghetti squash fluffed up
1 tbl unsalted clarified butter or ghee or just use regular butter it does not matter much in this
pinch salt
splenda 1/2 cup
Cardamom powder 1/4 tsp.
Sliced cashew nuts and almonds 3 tbsp
1. melt butter in saucepan toss in the nuts and then the spaghetti squash
2. Add cream mix, cardamom powder, bring it to low boil.
3. Reduce the heat and cook until the mixture becomes thick and creamy.
4. Add splenda and stir well.
5. Refrigerate and serve chilled.
Decorate with a drizzle of clarified butter and more sliced almonds.
1pint heavy cream mixed with 1 cup water and 2 eggs in a blender
3 cups cooked spaghetti squash fluffed up
1 tbl unsalted clarified butter or ghee or just use regular butter it does not matter much in this
pinch salt
splenda 1/2 cup
Cardamom powder 1/4 tsp.
Sliced cashew nuts and almonds 3 tbsp
1. melt butter in saucepan toss in the nuts and then the spaghetti squash
2. Add cream mix, cardamom powder, bring it to low boil.
3. Reduce the heat and cook until the mixture becomes thick and creamy.
4. Add splenda and stir well.
5. Refrigerate and serve chilled.
Decorate with a drizzle of clarified butter and more sliced almonds.
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